Beef Chili
This post may contain affiliate links. Read my full disclosure policy.
Rich, hearty, and loaded with flavor, this beef chili recipe is just the thing for game day, a casual get-together, or a cozy night in.
This beef chili recipe is my absolute go-to. It’s everything you want in a classic ground beef chili—rich, flavorful, and perfectly spiced to warm you up. It simmers low and slow until thick and hearty, with tender beef and just the right amount of heat.
I make my chili without beans—my kids aren’t fans—but if you prefer them, they’re easy to add. Just rinse and drain a can or two of kidney beans, pinto beans, or black beans and stir them into the chili during the last half hour of cooking. Serve the chili with your favorite toppings—shredded cheese, sour cream, scallions, or whatever you like—and cornbread for a cozy, satisfying meal.
“We’re Texans and love your chili! It is so well flavored without being hot…Thank you for another great recipe!”
Video Tutorial
What You’ll Need To Make Beef Chili
- Ground beef & baking soda: I recommend 85% lean ground beef for the best flavor and texture. Tossing the beef with a little baking soda before cooking raises its pH, helping it retain moisture and brown more effectively rather than releasing all its liquid and steaming. This is a small step that makes a noticeable difference.
- Onion, garlic & red bell pepper: Form the aromatic base of the chili. I mince them fairly finely so they practically melt into the sauce as it simmers.
- Spices & herbs: Ancho and chipotle chile powders, cumin, oregano, coriander, and smoked paprika give the chili its deep, smoky flavor and moderate heat. A bit of cinnamon is optional and adds a subtle hint of sweetness. For a milder chili, cut back on the chipotle; for more heat, add cayenne.
- Beef broth: Adds savory depth and reinforces the beefy flavor of the chili.
- Crushed tomatoes & tomato paste: Give the chili its tomato base; the paste adds extra richness and helps create a thick consistency.
- Cornmeal: A small amount thickens the chili as it simmers without making it heavy.
- Molasses: Optional, but a little helps balance the acidity of the tomatoes and the heat of the chiles.
- Lime juice: Stirred in at the end to add acidity and brighten the rich, slow-cooked flavors.
- Jump to the printable recipe for precise measurements
How To Make Chili
Prep the beef: Toss the ground beef with the baking soda mixture and let it sit while you get everything else ready. The baking soda works its magic by raising the meat’s pH, which helps it stay juicy and brown more quickly.
Prep the veggies: I use the food processor to quickly mince the onion, garlic, and bell pepper, but you can certainly do it by hand if you prefer. You want the vegetables quite fine so they practically melt into the chili as it cooks.
Cook the vegetables and brown the beef: Cook the veggies until softened, then add the beef. Break it up as it cooks, but leave some larger pieces rather than crumbling it too finely—you want the chili to have some texture. Cook until the beef is nicely browned.
Add the spices and simmer: Stir in the spices and cook briefly, until fragrant—this helps bring out their flavor. Add the cornmeal, broth, crushed tomatoes, tomato paste, and molasses, then let the chili simmer low and slow until thick and flavorful.
Finish the chili: Skim off any excess fat from the surface—it’ll be a good amount—then stir in the lime juice. Serve the chili with your favorite toppings and cornbread, or spoon it over a baked potato for an especially hearty meal. Like most chilis, it’s even better the next day, so it’s a great make-ahead meal and freezes well, too.
More Chili Recipes You’ll Love
Classic Beef Chili
Ingredients
- 2½ pounds 85% lean ground beef
- 2 teaspoons salt
- ¾ teaspoon baking soda
- 2 tablespoons vegetable oil
- 1 large yellow onion (or 2 small), minced
- 4 cloves garlic, minced
- 1 red bell pepper, minced
- 2 tablespoons ancho chile powder
- 1 tablespoon chipotle chile powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon cinnamon, (optional, for a sweeter chili)
- 2 tablespoons cornmeal
- 3 cups beef broth
- 1 (28-oz) can crushed tomatoes
- ¼ cup tomato paste
- 1 tablespoon molasses, such as Grandma's Original (optional, for a sweeter chili)
- 1 tablespoon fresh lime juice, from 1 lime
For Serving (optional)
- Cilantro, lime wedges, sour cream, cheese, scallions
Instructions
- In a large bowl, combine the beef, salt, baking soda, and 1 tablespoon of water. Using your hands, mix until evenly combined. Let the beef mixture sit on the counter for 20 minutes.
- In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch (6-mm) pieces, until the beef is browned, 10 to 12 minutes. The beef will release a lot of liquid—do not drain it; you'll skim the fat off at the end.
- Add the ancho chile powder, chipotle chile powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using); cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.
- Stir in the cornmeal, broth, crushed tomatoes, tomato paste, and molasses (if using); bring to a boil. Reduce the heat to low and simmer, covered, for 2 hours.
- Skim any excess fat off the surface of the chili. There will be quite a bit; don't worry about getting all of it, as it adds flavor. Stir in the lime juice, then taste and adjust seasoning, if necessary. For a thinner chili, you can add a bit of water. To thicken the chili, continue simmering, uncovered, until desired consistency is reached.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I was a little hesitant to try this because I have a go to chili recipe. However, your recipes are so consistently delicious that I decided to give it a try. Soooo good. Loved the spice combination and the depth of flavor it gave the chili. I added black beans and kidney beans because I always like beans in my chili. I made your pumpkin cornbread muffins to go with it and they were a perfect match!
Yet again Jen steps it up with another amazing and elevated meal. Followed the recipe as instructed with a few minor changes: as I didn’t have corn meal I substituted in polenta – worked great! And I wanted some heat, so I added 1 jalapeno and a can of green chiles. The heat level and nuanced flavors of cinnamon, coriander and the other spices blended deliciously. My family raved! Thanks again for sharing of your expertise and diligence!